鲜切豇豆护色保鲜剂组合的筛选及对品质的影响  

Screening of the Combination of Fresh and Color Preservation for Fresh-cut Vigna sinensis and Its Effects on Quality

作　　者：张明科[1] 

机构地区：[1]恩施职业技术学院,湖北恩施445000

出　　处：《湖北农业科学》2009年第12期3113-3116,共4页Hubei Agricultural Sciences

摘　　要：分别单独采用3种不同浓度的柠檬酸、氯化钙、抗坏血酸对鲜切豇豆进行护色,测定贮藏期间其褐变度和色泽(L值)的变化。结果表明,不同浓度的3种保鲜剂的护色效果各不相同。柠檬酸浓度越大,护色效果越好;氯化钙浓度大于5g/L时,护色效果与浓度之间无显著正相关;抗坏血酸的浓度对护色效果没有显著影响;同样浓度的保鲜剂护色效果为抗坏血酸>柠檬酸>氯化钙;把3种不同浓度的3种不同保鲜剂一一组合后对鲜切豇豆进行护色,发现贮藏期间采用5g/L柠檬酸+5g/L氯化钙+2g/L抗坏血酸保鲜剂组合护色的豇豆褐变度最小,L值最大,表明其护色效果最好,而且不会对营养成分造成大的破坏。The three kinds of different concentration： citric acid, CaCl2 and ascorbic were used to be the color preservation of the fresh cut Vigna sinensis. Some indices such as color （L value）,browning degree were determined when the preservations were applied. The results showed that： the impacts of concentration on the fresh preservation were different; the treatments with higher concentration of citric acid had better effect. There were no significant relationship between the effect and concentrations when the concentration of CaCl2 was over 5 g/L. No significant relationship was found between the concentrations of the ascorbie acid and the effects. The effect of these fresh and color preservations at the same concentration were also compared and the effect on the L value, browning degree were in the order： ascorbie acid 〉citric acid〉CaCl2. The best combination of fresh and color preservations for fresh-cut Vigna sinensis was 5 g/L citric acid＋5 g/L CACl2＋2 g/L ascorbic acid.

关 键 词：鲜切豇豆 护色保鲜剂 褐变 品质 

分 类 号：S643.4[农业科学—蔬菜学]